https://www.recipefuel.com

Home
African
Pan-Roasted Chicken With Spiced Honey

Start Reading Mode

min

0 0

Share
1 Views
Like 0

Ingredients

Adjust Servings:

	1/4 cup olive oil
	1 tablespoon honey
	1 teaspoon honey
	1 teaspoon ground cumin
	1/2 teaspoon ground cardamom
	1/2 teaspoon hot paprika
	1/2 teaspoon dried ancho chile powder
	4 chicken breast halves, on the bone with skin (about 1/2 pound each)
	salt & freshly ground black pepper
	1/4 cup unsalted shelled pistachio
	1/2 cup sun-dried tomato, drained and coarsely chopped
	12 small fresh cilantro stems

Nutritional information

331.2

Calories

217 g

Calories From Fat

24.2 g

Total Fat

4.3 g

Saturated Fat

46.4 mg

Cholesterol

192.7 mg

Sodium

12.4 g

Carbs

2 g

Dietary Fiber

8.9 g

Sugars

17.9 g

Protein

108g

Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Pan-Roasted Chicken With Spiced Honey

Name: Pan-Roasted Chicken With Spiced Honey
Prep time: 20 min
Cook time: 33 min
Total time: 53 min
Yield: 4
Cuisine: American
Ingredients: : 1/4; : 1; : 1; : 1; : 1/2; : 1/2; : 1/2; : 4; : 1/4; : 1/2; : 12

Features:

Cuisine:

American

So very good. sweet and spicy and juicy. I did nearly burn the chicken...I should have checked it after about 12 minutes or so because used half of a cut up chicken instead of breasts. But the taste was wonderful! Made for the African Spice Challenge and subbed a homemade blend for the chili powder. Also substituted peanut oil for the olive oil. Thanks for sharing!

53 min
Serves 4
Easy

Ingredients

Directions

Pan-Roasted Chicken With Spiced Honey, This wonderful African dish was adapted from Matthew Kenney’s Mediterranean Cooking (Chronicle Books) WINE: 1996 Ravenswood Vintners Blend Zinfandel This lightly spicy American wine will be a nice addition to the rich and slightly spicy chicken , So very good sweet and spicy and juicy I did nearly burn the chicken I should have checked it after about 12 minutes or so because used half of a cut up chicken instead of breasts But the taste was wonderful! Made for the African Spice Challenge and subbed a homemade blend for the chili powder Also substituted peanut oil for the olive oil Thanks for sharing!, So very good sweet and spicy and juicy I did nearly burn the chicken I should have checked it after about 12 minutes or so because used half of a cut up chicken instead of breasts But the taste was wonderful! Made for the African Spice Challenge and subbed a homemade blend for the chili powder Also substituted peanut oil for the olive oil Thanks for sharing!

Discover ground-breaking new supplements! SHOP & SAVE

Steps

1 Done	In a Medium Bowl, Combine the Olive Oil, Honey, Cumin, Cardamom, Paprika and Chile Powder. Season the Chicken Breasts With Salt and Pepper and Add Them to the Bowl, Turning to Coat With the Marinade. Cover and Refrigerate For at Least 1 Hour or Overnight.
2 Done	Preheat the Oven to 425. Spread the Pistachios in a Pie Plate and Toast For About 4 Minutes, or Until Fragrant. Let Cool Slightly, Then Coarsely Chop the Nuts. Leave the Oven On.
3 Done	Heat a Large Ovenproof Skillet Over Moderate Heat. Remove the Chicken from the Marinade and Add the Pieces to the Skillet, Skin Side Up. Cook, Turning Once, Until Browned, About 2 Minutes Per Side. Spoon Off Any Excess Fat and Transfer the Skillet to the Oven. Roast the Chicken For About 18 Minutes, or Until Cooked Through. Transfer the Chicken to Plates, Garnish With the Pistachios, Sun-Dried Tomatoes and Cilantro and Serve.